Turkish Bulgar Pilaf with Lamb and Chickpeas

from the San Francisco Chronicle, January 14, 2009
adapted by Judy Gray

serves 6

4 tablespoons butter, divided
1 1/2 pounds lamb shoulder, trimmed of fat and gristle, in 1/2-inch cubes
1 cup thinly sliced yellow onion
2 fresh Anaheim chiles, halved lengthwise, seeds and ribs removed, then sliced
thinly crosswise
1 cup bulgur wheat
1 cup cooked chickpeas (rinsed if canned)
3/4 teaspoon salt, or more to taste
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried mint
1 1/2 teaspoons coarsely ground medium-hot red pepper (Syrian Aleppo)
freshly ground black pepper

In a large deep pot, melt 1 tablespoon of butter over moderate heat. Add the lamb and brown on all sides. Add 5 cups of water, bring to a simmer, then adjust the heat to maintain a simmer and cook for 45 minutes. Drain, saving 1 1/2 cups of broth; keep hot.

Return the large pot to moderate heat and add another 1 tablespoon of butter. Add the sliced onion and chiles and cook until slightly softened, about 5 minutes. Stir in the bulgur, then add the browned lamb, hot lamb broth, chickpeas and salt. Bring to a simmer, cover and reduce heat to low. Cook until the bulgur has absorbed all the broth and is tender, about 20 minutes. Uncover, drape a dish towel across the top of the pot to absorb some of the steam, and replace the lid. Set aside to rest for 10 minutes.

Just before serving, melt the remaining 2 tablespoons of butter in a small skillet. Add the cumin, mint, red pepper and several grinds of black pepper. Cook, stirring, for about 1 minute to bloom the spices, then stir this mixture into the pilaf with a fork. Season to taste with salt and transfer to a serving platter. Serve immediately.

Garnish with a dollop of sour cream, chopped mint and chopped green onions. Aleppo pepper is best, but you can substitute 1 teaspoon of sweet paprika and 1/4 teaspoon of Cayenne pepper.